文献
J-GLOBAL ID:202002223856325811
整理番号:20A2155824
ナツメヤシ花粉:ビスケットの物理化学的,テクスチャー的および官能的品質に対する取込の影響【JST・京大機械翻訳】
Male date palm flower powder: Effect of incorporation on physico-chemical, textural, and sensory quality of biscuits
著者 (7件):
Karra Sirine
(Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia)
,
Sebii Haifa
(Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia)
,
Bouaziz Mohamed Ali
(Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia)
,
Blecker Christophe
(Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liege, Liege, Belgium)
,
Attia Hamadi
(Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia)
,
Besbes Souhail
(Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia)
,
Besbes Souhail
(Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liege, Liege, Belgium)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
44
号:
9
ページ:
e14687
発行年:
2020年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)